Charcuterie Board
With just a bit of creativity and the right mix of goodies, you can build a board that looks straight off a Pinterest board and tastes even better.
Equipment
- Large wooden board or serving tray
- Small bowls or ramekins
- Cheese knives or small spreaders
- Sharp Knife
- Tongs or toothpicks (optional)
Ingredients
Meats
- 4 oz prosciutto
- 4 oz salami sliced thin
- 4 oz soppressata or pepperoni
Cheeses
- 4 oz brie cut into wedges
- 4 oz aged cheddar cubed
- 4 oz gouda or manchego sliced
Fresh Fruits
- 1 cup grapes red or green
- 1 apple sliced
- 1/2 cup berries strawberries, raspberries, or blueberries
Dried Fruits & Nuts
- 1/4 cup dried apricots
- 1/4 cup dried cranberries
- 1/4 cup almonds or candied pecans
Spreads & Extras
- 1/4 cup fig jam or honey
- 1/4 cup whole grain mustard or spicy mustard
- A few sprigs of fresh rosemary for garnish
Crackers & Bread
- 1 cup assorted crackers water crackers, multigrain, etc.
- 1/2 baguette sliced and toasted
Instructions
Step 1: Prep All Ingredients
- Slice the cheeses: Cube the cheddar, cut the brie into wedges, and slice the gouda or manchego.
- Fold or roll meats: For prosciutto, gently fold it into loose ribbons. Salami and soppressata can be rolled or folded into quarters for texture and height.
- Wash and dry fruits: Pat them dry so they don’t water down the board. Slice the apple right before assembling to prevent browning.
- Toast the baguette: Slice it thinly and toast lightly until golden—it adds crunch and sturdiness.
- Place jams and spreads into small bowls: This keeps the board neat and prevents mixing.
- Pro Tip: To keep apple slices from browning, dip them in a mix of water and lemon juice for a minute, then pat dry.
Step 2: Start With the Bowls
- Position 2–3 small bowls on the board first.
- Place them in a triangle formation if you’re using a round board or spread evenly on a rectangular tray.
- These bowls will hold your jams, mustards, or honey—your anchors for the layout.
- Pro Tip: Placing the bowls first makes arranging the rest way easier and keeps the design balanced.
Step 3: Add the Cheeses
- Arrange the cheeses next to the bowls or evenly spaced across the board.
- Fan out sliced cheeses and stack cubes in a small pile or line.
- Brie looks especially nice in a triangle or with a cheese knife tucked into it.
- Pro Tip: Place at least one cheese near the edge so guests can reach it easily without digging.
Step 4: Layer in the Meats
- Fold or roll the meats and place them around or near the cheeses.
- Tuck salami between cheese piles or curl it into small mounds for volume.
- Drape prosciutto like ribbons in loose waves for an elegant touch.
- Pro Tip: Alternate meat textures—pair soft prosciutto near crumbly cheese, and spicy salami near something mild.
Step 5: Fill In With Fruits, Nuts & Dried Fruit
- Scatter grapes in small bunches for a natural look.
- Fill gaps with berries, apple slices, dried apricots, or cranberries.
- Sprinkle nuts in little clusters or use them to create “borders” around key items.
- Pro Tip: Keep sweet fruits near stronger cheeses or salty meats—they balance each other beautifully.
Step 6: Add Crackers and Bread
- Place stacks of crackers near spreads and soft cheeses.
- Fan out baguette slices in curves or short lines to frame the board.
- Leave enough space so they don’t get soggy from nearby fruit or spreads.
- Pro Tip: Refill crackers in a small bowl on the side if you’re serving a crowd—this keeps the board tidy.
Step 7: Garnish and Serve
- Tuck in sprigs of rosemary or thyme for a pop of green and aroma.
- Add cheese knives and tiny spoons for spreads.
- Give the board one last once-over—reposition anything that looks cramped.
- Pro Tip: Let cheeses sit out for 15–30 minutes before serving for the best flavor and texture. Cold cheese = muted taste!
Notes
Estimated Nutritional Value (per serving):
- Calories: ~350–450 kcal
- Protein: ~15–20g
- Carbohydrates: ~25–30g
- Fat: ~25–30g
- Fiber: ~2–4g
- Sugar: ~8–12g
- Sodium: ~600–900mg